In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5-7 minutes. (Tip: Make sure your butter is at room temperature for the best texture.)

Add the eggs and beat well until fully incorporated.

In another bowl, whisk together the flour and pumpkin pie spice. Gradually add this mixture to the creamed butter and sugar, beating until well combined.

Divide the dough in half and shape each half into a disk. Cover and refrigerate for 1 hour or until firm enough to roll. (Tip: Chilling the dough helps to keep the cookies from spreading too much during baking.)

Preheat the oven to 350°F (180°C).

On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Use a floured 2 1/2-inch round cookie cutter to cut out cookies. Place them 1 inch apart on ungreased baking sheets. (Tip: If you want to add cinnamon sugar, sprinkle it on top before baking.)

Bake until the edges are light brown, for about 12-14 minutes. (Tip: Keep an eye on them to avoid over-baking.)

Allow the cookies to cool on the baking sheets for 1 minute, then transfer them to wire racks to cool completely.